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Baked Pumpkin Spice Pudding

A creamy and comforting dessert featuring the warm spices of pumpkin pie without the need for a pie crust.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree
  • 1 cup milk Can substitute with almond or coconut milk.
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, milk, sugar, eggs, vanilla extract, and all the spices. Whisk until smooth.
  3. Grease a medium baking dish or ramekins with butter or cooking spray.
  4. Pour the pumpkin mixture into the prepared baking dish and smooth the top.
  5. Bake for 45-50 minutes until a knife inserted in the center comes out clean.
  6. Allow the pudding to cool slightly before serving. Top with whipped cream, chopped nuts, or a sprinkle of cinnamon.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Can freeze if sealed properly, but best consumed fresh. Reheat in the oven at 300°F (150°C) for a few minutes until heated through.